WHA GWAAN JAMAICA JAMAICA
13910 W HILLSBOROUGH AVE, Tampa FL 33635 · 813-367-3798
Last inspected May 6, 2026 · 11 visits since September 2023
SEP 23
AUG 24
JAN 25
SEP 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee washed hands with cold water. No hot water at least 85F provided in all the handwash sinks at the entire establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,550
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023002965 | Nov 16, 2022 | Jun 5, 2023 | $500 |
| 3--2021052850 | Sep 29, 2021 | Jul 14, 2022 | $500 |
| 3--2019063878 | Oct 28, 2019 | Jun 30, 2020 | $350 |
| 3--2018032392 | Apr 30, 2018 | Nov 21, 2018 | $200 |
Inspection history
11 visits, newest first
May 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority4 Intermediate3 Basic
What the inspector wrote — 14 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stew chicken 153°F at 3:10 PM finished cooking at 12:15 PM, curry chicken 128°F at 3:10 PM finished cooking at 12:15 PM.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over salted codfish and raw fish and walk in cooler. Operator relocated all raw eggs to an approved location.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw snapper thawed inside reduce oxygen packaging in front line reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stew chicken 153°F at 3:10 PM finished cooking at 12:15 PM, curry chicken 128°F at 3:10 PM finished cooking at 12:15 PM. Both items were cooled inside deep hotel pans at room temperature.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Jamaican beef patty 59°F at 2:43 PM placed on food runner station at 2:28 PM - cooled to 46°F at 3:27 PM.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cow heel soup 116°F at 2:45 PM reheated to 167°F at 3:01 PM.
Toxic substance/chemical improperly stored. Chemical spray bottle stored next to a bag of onions in kitchen prep area. Operator relocated spray bottle to an approval location at time of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A plan has been provided to the operator at time of inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stew chicken 153°F at 3:10 PM finished cooking at 12:15 PM, curry chicken 128°F at 3:10 PM finished cooking at 12:15 PM. Both items were cooled inside deep hotel pans at room temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler not dated. Operator added date to all items at time of inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw snapper thawed inside reduce oxygen packaging in front line reach in cooler.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment with cut marks.
No handwashing sign provided at a hand sink used by food employees. Located inside restroom in private dining room. Operator posted sign at time of inspection.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 2 propane tanks stored in back kitchen adjacent to walkin cooler.
Sep 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Operator set up 3-compartment sink sanitizer that tested at 100ppm. Discussed with operator that they cannot sanitize their dishes in the dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table adjacent to walkin cooler. Employee removed.
Old labels stuck to food containers after cleaning. Observed old labels on clean metal containers.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 2 propane tanks stored in back kitchen adjacent to walkin cooler.
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0 ppm at 3-compartment sink. Operator discarded, refilled, and tested at 100ppm.
Container of medicine improperly stored. Observed prescription Ibuprofen stored on prep table adjacent to cook line stove.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Operator set up 3-compartment sink sanitizer that tested at 100ppm. Discussed with operator that they cannot sanitize their dishes in the dish machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (53 - Cold Holding) in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (53 - Cold Holding) in reach in cooler.
Spray bottle containing toxic substance not labeled. Observed spray bottle filled with degreaser stored on shelf above 3-compartment sink.
Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled with old food debris.
Cutting board has cut marks and is no longer cleanable. Observed red cutting in dish pit grooved and stained.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table adjacent to walkin cooler. Employee removed.
Old labels stuck to food containers after cleaning. Observed old labels on clean metal containers.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in white bucket in dish area next to dish area. Employee placed container of fish in walkin cooler.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed 2 propane tanks stored in back kitchen adjacent to walkin cooler.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yshwair and Freddie.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Current Hotel and Restaurant license not displayed.
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Employee washed hands with cold water. No hot water at least 85F provided in all the handwash sinks at the entire establishment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler - Cold Holding: cooked chicken 47 F, cooked black bean 48 F, raw beef 48 F, raw chicken 47 F. Operator starts moving food items to reach-in coolers and contacted refrigerator repair company at time of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No hot running water at the entire establishment. Ran hot water approximately 5 minutes in all sinks, three-compartment sink temped 65 F, mop sink temped 67 F, and handwash sinks temped 63-65 F, handwash sink at bar has no running hot water at all.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yshwair and Freddie.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stews, jerk chicken and cook black beans in walk-in cooler.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. 1 employee working on cook line.
Aug 8, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. A large container of raw chicken stored over raw fish and raw beef in walk-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler - Cold Holding: cooked goat 52 F, cooked chicken 51 F, cooked bean 52 F, raw chicken 51 F. Operator placed ice bags on time/temperature control for safety food and contacted the refrigerator repair company at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat in walk-in cooler.
Employee with no hair restraint while engaging in food preparation. Employee with no beard guard/restraint while engaging in food preparation. 1 food employee on cook line.
Interior of microwave has accumulation of black substance/food debris. At wait station.
No handwashing sign provided at a hand sinks used by food employees. In kitchen, at front bar and wait station at party room.
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees has no proof of training.
Accumulation of debris on exterior of warewashing machine. On top of the dish machine soiled with debris,
Floor soiled/has accumulation of debris. At the end cook line. Under ice machine. Behind coolers at bar. Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area.
Food stored on floor. Multiple bags of ice stored on floor in walk-in freezer. Operator moved to shelf.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of oven has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues. Accumulation of black/green mold-like substance in the interior of the ice machine.
Wet mop not stored in a manner to allow the mop to dry.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, tested 0ppm. Operator setup three compartment sink and contact dish machine service company at time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee dried greased gloves with soiled wiping cloth on cook line, then returned to handle food items with the same gloves. Discussed with operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees has no proof of training.
Accumulation of debris on exterior of warewashing machine. On top of the dish machine soiled with debris,
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee discarded drink.
Floor soiled/has accumulation of debris. At the end cook line. Under ice machine. Behind coolers at bar. Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area.
Food stored on floor. Multiple bags of ice stored on floor in walk-in freezer. Operator moved to shelf.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of oven has accumulation of black substance/grease/food debris. Reach-in cooler interior/shelves have accumulation of soil residues. Accumulation of black/green mold-like substance in the interior of the ice machine.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.